Coconut Orange Mini Cakes

Short Description

Coconut Orange Mini Cakes are moist, flavorful treats infused with fresh orange zest and shredded coconut. These delightful mini cakes are topped with a light citrus glaze, making them perfect for brunch, dessert, or special occasions.

Why You’ll Love This Recipe

• Bursting with fresh orange flavor and coconut sweetness
• Moist, tender texture with a delightful crumb
• Easy to make and perfect for individual servings
• Great for brunch, afternoon tea, or a light dessert
• Can be made ahead and stored for convenience

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Mini Cakes:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter, melted
• Eggs
• Fresh orange juice
• Orange zest
• Coconut milk
• Shredded coconut
• Vanilla extract

For the Citrus Glaze:

• Powdered sugar
• Fresh orange juice
• Orange zest
• Coconut extract (optional)

Directions

1. Preheat oven to 350°F (175°C) and grease a mini cake or muffin pan.
2. Mix dry ingredients: In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Combine wet ingredients: In another bowl, whisk melted butter, eggs, orange juice, orange zest, coconut milk, shredded coconut, and vanilla extract.
4. Make the batter: Gradually mix wet ingredients into dry ingredients, stirring until just combined.
5. Fill the molds: Spoon the batter into the prepared mini cake pan, filling each cavity about ¾ full.
6. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cakes: Let them sit in the pan for a few minutes, then transfer to a wire rack to cool completely.
8. Make the glaze: Whisk together powdered sugar, orange juice, zest, and coconut extract until smooth.
9. Glaze the cakes: Drizzle the citrus glaze over the cooled cakes.
10. Serve and enjoy!

Servings and Timing

• Servings: 12 mini cakes
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 minutes

Variations

• Nutty Crunch: Add chopped almonds or pecans to the batter for texture.
• Chocolate Twist: Drizzle with melted white or dark chocolate.
• Dairy-Free Option: Use coconut oil instead of butter and dairy-free milk.
• Spiced Flavor: Add a pinch of cinnamon or cardamom for extra warmth.

Storage/Reheating

• Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: Freeze unglazed cakes for up to 2 months; thaw and glaze before serving.
• Reheating: Warm briefly in the microwave if desired.

FAQs

Can I use a different citrus fruit instead of orange?

Yes! Lemon, lime, or even grapefruit would work well.

Can I make these mini cakes gluten-free?

Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.

How do I prevent the cakes from sticking to the pan?

Grease the pan well with butter or nonstick spray before adding the batter.

Can I make this recipe into a full-sized cake?

Yes, bake in a standard cake pan for 25-30 minutes and adjust as needed.

How can I make the glaze thicker?

Add more powdered sugar until the desired consistency is reached.

What other toppings can I use besides glaze?

Try toasted coconut, powdered sugar, or a dollop of whipped cream.

Can I make these ahead of time?

Yes, they taste great the next day! Store them properly for freshness.

Can I use canned coconut milk?

Yes, just be sure to shake the can well before using.

How do I make the cakes extra moist?

Do not overbake, and consider brushing with a light orange syrup.

Can I add coconut flakes on top for decoration?

Absolutely! Toasted coconut flakes make a great garnish.

Conclusion

Coconut Orange Mini Cakes are a bright, citrusy delight with a touch of coconut goodness. Whether for a special occasion or a casual treat, these moist and flavorful mini cakes are sure to impress. Serve them fresh, drizzle with glaze, and enjoy every bite!

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